Naked meringue cake, easy to make, beautiful and tasty!
Step by step tutorial for you all.
Ingredients for 10 people (2 equal forms of removable bottom of 26cm diameter):
8 eggs, 3 cups of sugar
4 cups of flour
1 1/2 cup milk
200g unsalted butter (at room temperature)
2 tablespoons Royal powder
1 teaspoon of baking soda
pinch of salt
1.2kg sliced strawberries (reserve 5 whole for decoration)
500ml fresh cream
2 tablespoons of sugar
40g mini sigh
mint leaves
1 can of guarana
Procedures to prepare it:
Cake: grease and line the bottom and sides of the molds with parchment paper. Preheat the oven to 170C degrees. Beat the egg yolks with sugar until it becomes a whitish eggnog. As soon as it is whitish and fluffy eggnog, add the butter (at room temperature) little by little. Then add the flour alternating with the milk until the dough is uniform. Add the yeast, baking soda and salt. Stir p to incorporate. Reserve. Beat the egg whites and mix in the dough gently. Divide the ready dough into 2 forms, smooth with a spatula and bake until a toothpick comes out clean (approx 40min). When ready, remove from oven and let cool. Beat the cream with the 2 tablespoons of sugar in creamy whipped cream pony. Reserve.
Cut the surface of the first cake to be 5 cm high (keep the cake q left over to eat later). Place this cake on the serving plate. Sprinkle with 3 tablespoons of guarana. Place the whipped cream on top, the strawberries and the crushed sighs. Cut the other cake in the same way, sprinkle with guarana (little), cover with whipped cream, the sliced strawberries on top and the whole strawberries reserved for decoration. Also put some mint leaves. Store in the refrigerator at most 1 hour and serve.
Chicken Yakisoba, unique dish Prato
Step by step tutorial for you all.
Ingredients for 8 people:
500g noodles for yakisoba
1kg finely sliced chicken fillet
1 tablespoon fresh grated ginger
60ml sesame oil
2 small onions cut into cubes
2 minced garlic cloves
1/2 diced red pepper
1/2 diced yellow pepper
1 small broccoli cut into florets
1 small cauliflower cut into florets
2 carrots finely cut diagonally
250g fresh sliced Paris champignon
4 sliced chard leaves
1 cup of light soy sauce
1 tablespoon of sugar
2 tablespoons of cornstarch, 400ml chicken stock (1 carrot, 1 onion, 1 celery stalk, 1 piece chicken, 600ml water)
2 tablespoons peanuts
Procedures to prepare it:
Preparing the chicken broth as shown in the step by step. Strain and reserve. Slice the chicken fillets with the tilted knife. Put all pieces in a bowl, add the grated ginger and soy sauce. Marinate while preparing the pasta and vegetables. Cook the pasta to the tooth, drain, rinse in cold water and set aside. Heat 2 or 3 tablespoons of oil in a non-stick frying pan. Place enough pasta in the pan to cover the surface of the pan and do not stir the pasta until it begins to brown. Turn the pasta over and leave another minute on the other side. Repeat the process with all the pasta. If necessary add more oil. As it is frying, leave it on a baking sheet next to it.
Heat 3 tablespoons of sesame oil in a wok. Add the onion, carrot, garlic, pepper and stir for 3 min. Add the florets of cauliflower and broccoli. Stir for 3 min. Add the sliced champignon, stir for 2 min and remove all vegetables and place on baking sheet. Reserve. Drain the chicken and reserve the soy sauce. Add more sesame oil in the same wok and fry the chicken fillets already drained a little at a time. Return the already fried chicken and the vegetables to the wok. Add reserved soy sauce, chicken stock, sugar and cornstarch dissolved in water. Put the chard, stir. Place the pasta on the serving plate and the whole sauté on top
Wow nice dear